Appears in Cook's Country August/September 2006
At first glance, this cake may look like a giant snowball, but tap under that thick layer of toasted meringue and you've struck gold-ice cream encased in tender pound cake.
WHY THIS RECIPE WORKS
Baked Alaska is a clever combination of hot and cold—toasted meringue encircling frozen ice cream—but it’s also a restaurant staple that’s not often recreated in home kitchens. We wanted a Baked Alaska recipe that was foolproof for the home...